Turkey Recipes for Thanksgiving?

Can anyone tell me a good simple preparation for Thanksgiving turkey dinner?Turkey Recipes for Thanksgiving?
Perfect Roast Turkey





1 fresh turkey (12 pounds)


Kosher salt


Freshly ground black pepper


1 large bunch of fresh thyme


1 lemon, halved


3 Spanish onions


1 head garlic, halved crosswise


4 tablespoons butter (1/2 stick), melted


1/2 cup good olive oil


8 carrots, peeled and cut into 2-inch chunks


10 red new potatoes, halved


3 heads fennel, fronds removed, cut into wedges through the core





Preheat the oven to 350潞F.





Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.





Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1陆 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.





Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.





--Ina Garten


Turkey Recipes for Thanksgiving?
Maple-Roasted Turkey with Sage Butter





* 1 sticks unsalted butter, softened to room temperature


* 1/4 bunch fresh sage, finely chopped


* Kosher salt and freshly ground black pepper


* 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded


* 8 strips bacon


* 1/2 cup maple syrup


* 2 tablespoons hot water





Preheat the oven to 350 degrees F and remove the top rack of the oven.





Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.





Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.





In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.
NGREDIENTS (Nutrition)





* 1 (18 pound) whole turkey


* 1/2 cup unsalted butter, softened


* salt and freshly ground black pepper to taste


* 1 1/2 quarts turkey stock


* 8 cups prepared stuffing





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DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.


2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.


3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.


4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.



Check Good Eats or Alton Brown's cookbooks. He's on the Food Network, he has DVDs, etc.





My bro had us to do Alton's brined turkey and his cornbread dressing recipe. They were both great.





Don't put the stuffing in the bird if you want good turkey. I've baked them both ways, and no stuffing is absolutely the way to go. Yes, the stuffing is better, but then the whole bird is messed up. No stuffing!





Dressing on the side! I prefer cornbread, but whatever.





For real, Alton Brown will hook you up. Easy recipes, totally clear directions--he's the MAN and he will solve your T-day problems!
Yer gonna love this one:





Stuff the turkey full of popcorn.





When the *** blows out its done.....ugugugug